Baked Indian Pudding
1 / 2 cup yellow cornmeal
4 cups hot milk
1 / 2 cup maple pr maple flavored syrup
1 / 4 cup light molasses
2 eggs, slightly beaten
2 tablespoons butter or margarine, melted
1 / 3 cup brown sugar, packed
1 teaspoon salt
1 / 4 teaspoon cinnamon
3 / 4 teaspoon ginger
1 / 2 cup cold milk
Vanilla ice cream, or light cream
In top of double boiler, slowly stir cornmeal, into hot milk.
Cook over boiling water, stirring occasionally, 20 minutes.
Preheat oven to 300F. Lightly grease 2-quart [ 8 1 / 2 inch round ] baking dish
In small bowl, combine rest of ingredients, except cold milk. Stir in cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or just until set but quivery on top.
Do not over bake. Let stand 30 minutes before serving.
Serve warm, with vanilla ice cream or light cream.
Makes 8 servings.
